Ikan Bakar literally translates to “burned fish”, but “charcoal-grilled fish perfection” is a more accurate description. This popular street food is a must-try for any seafood lover.

The secret lies in the marinade. The whole fish—often a type like snapper, mackerel, or stingray—was generously coated in a vibrant spice paste called sambal. This paste, typically made from shallots, garlic, turmeric, ginger, and a mix of chilies, gave the fish its signature bright flavor and color.

During grilling, the fish was often wrapped in a banana leaf, which infused it with an earthy, sweet aroma and kept the flesh incredibly moist and tender. The result was a beautiful contrast: a charred exterior with a flaky, juicy interior that pulled away from the bone with ease. It was served with a side of sambal kecap (sweet soy sauce with sliced shallots and chilies) for an extra kick.

A Perfect Sidekick: Gulai Nangka
To complement the rich fish, we enjoyed a side of Gulai Nangka, a traditional vegan curry that’s deeply flavorful. In many Indonesian Padang restaurants, this is a staple dish.
The main ingredient is young, unripe jackfruit, which has a remarkably meaty and fibrous texture that easily absorbs flavors. It was slow-cooked in a rich, aromatic coconut milk base, infused with local herbs and spices like lemongrass, galangal, and turmeric. The long cooking process ensured the jackfruit was tender and the flavors melded together, resulting in a hearty, creamy, and slightly spicy curry.

Stir-fried Green Beans: A prominent white plate in the foreground holds a generous portion of bright green beans, likely cooked quickly to retain their crispness. This is a typical vegetable accompaniment.

Accompaniments: The meal is served with white rice and a small white bowl contains a red, chunky chili paste (sambal) or relish, which is essential for dipping and adding spice to the dish.

Location: Padang and Bukittinggi, Sumatera Barat.